Description
Ina Garten’s rich beef barley soup delivers hearty comfort with tender chunks of beef and plump pearl barley simmered in a deep, robust broth. Warm spices and slow-cooked vegetables create a nourishing meal that wraps you in delicious, comforting warmth perfect for chilly evenings.
Ingredients
Scale
Main Protein:
- 2 pounds (0.9 kilograms) beef oxtails
Vegetables and Herbs:
- 2 cups (475 milliliters) chopped leeks, white and light green parts (2 leeks)
- 2 cups (475 milliliters) diced carrots (4 carrots)
- 1 cup (240 milliliters) chopped yellow onion
- 1 cup (240 milliliters) diced celery (2 stalks)
- 2 garlic cloves, minced
- 2 sprigs fresh thyme
- 3 bay leaves
Liquid and Grain:
- 1 tablespoon (15 milliliters) good olive oil
- 10 cups (2.4 liters) canned beef broth
- 1 cup (240 milliliters) pearled barley
- Kosher salt
- Freshly ground black pepper
Instructions
- Prepare the protein by searing oxtails in a large pot or Dutch oven with olive oil. Season with salt and black pepper. Cook over medium-high heat for 10 minutes, rotating periodically to ensure even browning. Transfer the caramelized oxtails to a separate plate using a slotted spoon.
- In the same cooking vessel, sauté leeks, carrots, onions, celery, and garlic over medium heat. Stir occasionally and cook for approximately 10 minutes until vegetables develop a golden-brown color and release their aromatic flavors.
- Create an herb bundle by tying thyme sprigs together with kitchen twine. Add the herb bundle and bay leaves to the vegetable mixture. Carefully return the seared oxtails to the pot, then pour in beef broth. Season with an additional salt and black pepper.
- Bring the liquid to a rolling boil, then reduce heat to a gentle simmer. Cover the pot and allow the mixture to slowly cook for 60 minutes, which will tenderize the meat and develop deep, rich flavors.
- While the stew simmers, prepare the barley in a separate pot. Bring 960 milliliters () of water to a vigorous boil. Add barley and reduce heat, allowing it to simmer for approximately 30 minutes until tender. Drain excess water and set aside.
- Remove the thyme bundle and bay leaves from the stew. Skim any accumulated fat from the surface to enhance the soup’s clarity and flavor.
- Incorporate the cooked barley into the stew, stirring gently to distribute evenly. Continue cooking for an additional 15-20 minutes to meld the flavors and ensure barley reaches desired tenderness.
- Taste and adjust seasoning with extra salt and pepper as needed. Serve piping hot, offering the option of enjoying the oxtails within the soup or separately.
Notes
- Deeply caramelize oxtails to unlock intense, mouthwatering flavor profiles that transform ordinary soup into an extraordinary culinary experience.
- Remove excess fat during cooking to guarantee a lighter, cleaner broth that showcases the rich meat’s natural deliciousness.
- Cook barley separately to maintain perfect texture, preventing soggy grains and preserving the soup’s hearty consistency.
- Harvest fresh herbs like thyme and bay leaves for an immediate flavor boost that elevates the entire dish with bright, aromatic notes.
- Sample and season carefully, understanding that beef broth saltiness varies widely between brands, ensuring each spoonful delivers balanced, satisfying taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner, Lunch, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245 grams)
- Calories: 179
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: Not specified